4. In the United States, the father of your father is called ‘grandfather’, and his father is called ‘great grandfather’, and his father is called ‘great-great grandfather’, but his father is always called ‘Aloysius’.
What does Pope Francis mean by “embrace?”
The new book A Pope Francis Lexicon (Liturgical Press, 2018) includes a chapter by me, titled, “Embrace.” A version of this essay is now in Parable, the NH diocesan magazine for which I am a columnist. Here’s an excerpt:
Pope Francis is often chastised for what some see as a folksy, imprecise, emotional brand of faith that winks at the law. All those hugs! Who was ever saved because of a hug? Our savior redeemed us by fulfilling the law on a cross, not by giving us a big hug!
Indeed. Francis knows as well as anyone that an embrace is not a miracle. When he tenderly embraced the tumor-ridden head of the unfortunate pilgrim Vinicio Riva, he did not expect the man to be instantly healed. When we enter into an embrace—either a physical one offered by our fellow Catholics or a spiritual one offered by the Church—we are not automatically reconciled to each other or to God, nor do we automatically understand and accept our obligations.
And yet Pope Francis continues to insist on coming together, accompanying, seeking union, and—yes—embracing each other. Is this just naiveté? Does he really think huggy togetherness is an adequate substitute for orthodoxy? Let’s look at how he uses that word “embrace.”
Read the rest of “Embracing His People” here.
Image by Long Thiên via Flickr (public domain)
What’s for supper? Vol. 126: In which I eat a lot and feel sorry for myself
Like the guy in the back of the horse costume, I’m always behind.
My food photos are mostly scattered to the four winds, sadly. Some are on the phone of my son, who is at a party. Some are being held hostage by my iPad. Some, I may have just dreamed. You’ll be glad to know the one of the glistening, tumescent sausage made it through.
Here’s what we had for supper this past week. Carb counts at the end (some of them, anyway).
SATURDAY
Hamburgers, chips
Oh yes, spring has finally come to the Fisher house, and the Fisher husband immediately started cooking outside. Delicious. The burgers were also very good.
SUNDAY
Gochujang pork, rice, sesame asparagus
My very dear and slightly crazy friend Kyra (YOU KNOW KYRA) sent me a completely marvelous package which included a ten-pound tub of gochujang. TEN. A ten-pound tub, of gochujang. And I’m not sure it’s going to be enough.
Okay, that wasn’t even the most startling thing in the package, though. Smoked dried squid. Vegetable twists — “Lonely God” brand, of course. Pork . . . Floss? I don’t know what to do with pork floss. Help me out here!
Kyra and a bunch of friends also worked together to make the most amazing thing for Lucy. It’s a stainless steel-and-jasper chainmail medical alert bracelet. It has my cell phone number engraved on the back, and she loves it. I will share the pic as soon as my stupid iPad will talk to my computer. They’re currently angry about something.
My dad was over for dinner, and my brother and his five awesome kids and their nice little dog came over, too! We had a great time. It was the worst day of the cat’s life. He caught four mice in the next four days. I guess he thought we were holding job interviews for his replacement.
We christened the gochujang with pork and more cookout. In the morning, I mixed 1.5 cups of gochujang with 2/3 cup of honey, 4 Tbs sugar, 4 Tbs soy sauce, and a ton of minced garlic, and set a bunch of boneless pork ribs in it to marinate all day. We also did a big batch of pork ribs with just salt, pepper, and garlic powder for those not on team gochujang.
I made a bunch of white rice in the Instant Pot using the 1:1 method (all you have to do is rinse the rice thoroughly, then add one cup of water for each cup of rice, close the top, close the valve, and press “rice.” IP rice comes out nice and sticky).
For the asparagus, we doused it with olive oil and a little sesame oil, salt and pepper, and a lot of sesame seeds. I spread it in a shallow pan and put it under a hot broiler until it was a little charred. Tasty.
MONDAY
Oven shish kebob, corn on the cob, cherry tomatoes
I cut a boneless pork loin into cubes and mixed it up with chunks of green pepper, portobello mushroom cut in half, and red onion wedges, and dumped an entire bottle of Italian salad dressing over everything, then let it marinate for several hours.
At dinner, I spread everything out in some shallow pans and put them under a hot broiler until, you guessed it, it was a little charred.
I love this meal so much. It’s not as good as actual shish kebob, of course, but it’s so freaking easy, and people can pick out whatever they want. You can serve the food on toasted buns if you like, or just eat it plain. The kids call it “shishkombobulated,” but I don’t think that’s necessary.
We also had cherry tomatoes, mostly for the color, and the first corn on the cob of the season. Guys, if winter hadn’t stopped, I was gonna die. It was so awful this year.
TUESDAY
Hot dogs and surely some other things. Maybe beans? Carrots?
???
WEDNESDAY
Bangers and mash, peas
This is what it looked like, okay?
When I make a big batch of something, I keep track of all the carbs that go into it, then measure the whole thing, then divide it up and arrive at carbs per serving. I thought I’d be a smarty and make an individual portion of mashed potatoes, but it’s harder than you’d think to choose measurements of stuff you’ve always eyeballed before! I used one medium potato, 1/3 of a cup of milk, and 1 Tbs of butter, plus salt and pepper. It was pretty milky.
I don’t know if you’re supposed to have gravy or what, but we didn’t. Everyone got a heap of mashed potatoes and a couple of sweet Italian sausages, and some peas. I actually made this meal the day before, because we spent most of Wednesday at the pediatric endocrinologist. Then we were supposed to go to Diabetes Group for lunch, but instead we found a spot by the river and enjoyed not being with people.
You know, I spent most of Monday at the hospital myself. I think of myself as a healthy person, but when I look at all the different effing meds I’m on, I guess I’m not. I went to the ER on Monday because I could no longer ignore the increasingly severe chest pains I’d been having all week, plus disruptive dizzy spells and nausea. My heart looks okay, thanks be to God, but we don’t really know what is causing this nonsense, except possibly my migraine medication isn’t helping. I had high blood pressure, which is unusual for me, so I got a prescription for that. So, it’s a big ball of ugh and I am trying to just get on with life, but it’s a bit discouraging. This week sucked.
Yes, I have been eating less meat and salt and whatnot since then. I ran two miles today, and I had a salad for lunch!
THURSDAY
Nachos
I had a small amount of nachos.
FRIDAY
Ravioli
I had a small amount of ravioli. Look, I’m not on trial here! My heart looked fine!
Well, here’s the carbs, or some:
Bangers and mash
1 med potato: 37
1/3 cup milk – turned out to be too much: 4
1 Tbs butter: 0
sweet Italian sausage: 0
2/3 cup peas: 13
Nachos
Clancy’s White Round tortilla chips: 11 chips, 19 carbs
meat with Casa Mamita taco seasoning, 2 envelopes, 36 total
meat: 0
(2.39 lbs raw, 4.5 cups cooked. Seasoned meat is about 4.5 carbs per 1/2 cup)
(2.39 lbs raw, 4.5 cups cooked. Seasoned meat is about 4.5 carbs per 1/2 cup)
salsa: 3 g for 2 Tbs
sour cream: 1 carb per Tbs
Happy Farms finely shredded taco style cheese: 1/4 cup, 1 carb
Lucy:
chips: 22 chips, 38 carbs
meat with seasoning: 4.5 carbs per 1/2 cup
chips: 22 chips, 38 carbs
meat with seasoning: 4.5 carbs per 1/2 cup
sour cream: 2 Tbs, 2 carbs
popsicle: 10
apple: 15
70.5 carbs total Lucy meal
I guess we just did the rest of the carb calculations on the fly, because that’s all I have! Smell ya later!
Podcast #56: Glory be. (free! free!)
Matt Walsh,
Cape Cod,
Tony Montana,
baked beans,
fat girls,
football pooper,
LEONARD BERNSTEIN! It almost works.
And a poem by John Bargowski.
/
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Lawsuit alleges cover-up of “scandalous acts” at Ave Maria
By DAMIEN FISHER
NAPLES, FLORIDA —A well-regarded former professor at Ave Maria University claims he was fired for reporting a colleague’s “scandalous” acts to school authorities.
Michael Raiger filed a lawsuit Monday in the Collier County Circuit Court alleging, among other things, that the university and President James Towey violated his contract because he reported the actions of Professor Travis Curtright to school officials, including Towey and the school’s legal counsel. Raiger says school officials directed him to cover up the matter. Curtright is currently chair of the humanities and liberal studies at the university.
Raiger’s attorney, Herbert Zischkau, declined to comment when reached on Wednesday. Towey and Curtright have not yet returned messages.
According to the lawsuit, Raiger was first hired as a full-time teacher in 2009, serving as an assistant literature professor. He consistently received positive job performance reviews, and his initial rolling three-year contract was renewed in 2012. But soon after the start of the 2012 school year, Raiger fell afoul of the Ave Maria administration.
“[Raiger’s] conscientious services as an AMU Faculty Member included the reporting of seriously disruptive, scandalous, and disreputable behavior (the ‘Curtright acts’) by another faculty member, Travis Curtright, that was brought to [Raiger’s] attention on or about October 12, 2012,” the lawsuit states.
Raiger reports he went through the proper chain of command to report the “Curtright acts,” first speaking to Dean Michael Dauphinais, then going directly to Towey and to more than one of his representatives. The lawsuit contends that the “Curtright acts” were of such a “scandalous nature” that Raiger wanted to make sure Towey and others knew of them in order to protect the school.
“Given the seriousness of the legal repercussions to his employer, AMU, that could result if remedial action was deferred, [Raiger] also reported the Curtright acts to the appropriate legal officer of AMU, University Counsel, William Kirk, Esq,” the lawsuit states.
The exact nature of the “Curtright acts” are not yet public, but are expected to become part of the discovery process, and will then be public record as the court case moves forward.
In an early December meeting, Dauphinais and Kirk told Raiger to report what he knew about Curtright to the Faculty Evaluation Committee. However, in late December, that plan changed. Raiger was reportedly told not to speak with the committee. Instead, an ad-hoc committee of three people, who are unnamed in the lawsuit, was formed in March to investigate Curtright.
That committee performed an investigation, and then issued a report. Raiger’s lawsuit states that the committee did not give him a copy of the report.
Raiger’s lawsuit states that university officials told him the “Curtright acts” were to be covered up and never mentioned again. Raiger claims Curtright was never disciplined.
In 2015, Raiger met with Towey and new Dean Seana Sugrue. During the meeting, Towey threatened to take Raiger’s benefits away, in part because he reported the “Curtright acts,” according to the lawsuit. Towey was also allegedly angry about comments Raiger’s wife had made and about the behavior of Raigers’s children on campus. Towey also blocked Raiger’s contractually agreed-upon promotion to associate professor, according to the lawsuit. Towey suggested to Raiger that he might ban spouses from speaking about matters pertaining to the university.
The Raigers have eleven children.
At the time, Raiger was working under a three-year rolling contract that ran through to the end of 2017. According to the lawsuit, after he raised concerns to Sugrue about Towey’s threats, Sugrue told Raiger that his benefits would be protected if he signed a new, one-year contract for the 2016/2017 academic year. Sugrue told Raiger that under this contract, his employment would automatically renew through to the end of the 2017/2018 academic year, as long as the school did not notify him otherwise by Nov. 1 of 2016. Raiger received no such notice that November, but the school told him in May of 2017 that he would not becoming back — a violation of the new, one-year contract he had been induced to sign.
Towey served in the George W. Bush administration as the director of the Office of Faith-based and Community Initiatives. He also served as president of St. Vincent College in Latrobe, Pennsylvania.
Towey resigned from St. Vincent in 2009, a year before his contract there ended. According to the Pittsburgh Post-Gazette, Towey’s tenure at St. Vincent was at times tumultuous.
In early 2008, 32 members of the faculty co-signed a confidential letter to the school’s board of directors, according to the Pittsburgh Post-Gazette, claiming that Towey’s actions as president were creating “an unparalleled crisis.”
The letter accused Towey of sanitizing St. Vincent’s self-study portion of the re-accreditation effort, and of using controlling tactics in the search for an academic vice president, according to the Pittsburgh Post-Gazette. The letter claimed Towey had damaged the school’s academic integrity.
“The faculty at St. Vincent is gravely concerned about the current president’s systematic and pervasive disregard for collegiality and shared governance,” the letter states.
The Pittsburgh Post-Gazette does note Towey raised large sums of money for St. Vincent.
According to the online docket, the school has yet to respond to Raiger’s lawsuit.
What’s for supper? Vol. 125: Tuesday is the new Friday
Sorry for the delay! Last week was a week of great stupitude and everything is late. Here’s what we had. Carb counts at the end.
SATURDAY
Chicken quesadillas, tortilla chips, strawberries
I drizzled a bunch of chicken breasts with olive oil and dusted them thoroughly with salt, pepper, cumin, and chili powder, then broiled them, let them cool a bit, and sliced them.
People could choose a combination of cheddar cheese, chicken, jalapeño slices, and chopped scallions for their quesadillas.
Served with sour cream and salsa, strawberries on the side. Lovely.
SUNDAY
Chicken sandwiches with bacon, green apple, and cheddar on sourdough; spicy fries
A very fine sandwich. My husband used olive oil, salt, and pepper and broiled the chicken, then cut it into thick slices. Each sandwich had chicken, a few pieces of crisp bacon, a slice or two of Granny Smith apple, and a thick slice of sharp cheddar, all on thick, toasted sourdough bread with honey mustard dressing. So good.
We had spicy fries, from frozen, on the side.
MONDAY
Ramen with pork and pickled vegetables
In the morning, I set some carrots and baby cucumbers pickling. I sliced the cukes into thin coins, and used a horizontal vegetable peeler to make wide ribbons of the carrots. I put them in a bowl with some white vinegar and a quarter cup or so of sugar. Pickled vegetables add a wonderful crunch and brightness to otherwise dull food.
Before dinner, I dusted some thick pork ribs with salt and pepper and sautéed them in olive oil. While they were cooing, I soft boiled a bunch of eggs, chopped scallions, and started some ramen cooking. Then I sliced the pork thin and served everything in separate bowls, along with sesame seeds, sriracha sesame seeds, wasabi sauce, and soy sauce.
And how delighted I am to be eating dinner while the sun is still up. HOW DELIGHTED.
TUESDAY
Stuffed shells, salad
Benny has been begging for lasagna, and I have a real mental block about making lasagna. I always end up like the Three Stooges in the one where they’re hanging wallpaper. So I made stuffed shells instead.
I cooked two 12-oz boxes of jumbo shells, and stuffed them with this filling:
2 32-oz tubs of ricotta cheese
8 oz. grated parmesan
4 beaten eggs
1 Tbs garlic powder
2 Tbs dried basil
2 tsp salt
1 tsp pepper
3 cups of shredded mozzarella
I put sauce in the casserole dish, then put in the stuffed shells, then added more sauce and topped it with another cup of mozzarella cheese. I covered it and put it in a 350 oven for maybe 40 minutes. I forgot to eat that day, so I almost devoured my own hand in my haste to put stuffed shells inside my face. The kids who weren’t starving also thought they were quite good, too.
WEDNESDAY
Hamburgers, spicy roast cauliflower
I’m trying to serve chips less reflexively, so I tried cauliflower. Because I happen to like cauliflower, and not because I think it’s some kind of magical hylomorphic substance that can be browbeaten into becoming anything your carb-loving heart desires. Yes, I know that’s not what hylomorphic means. Don’t care. I just like cauliflower.
So I broke it into florets and mixed it up with olive oil, salt, pepper, tons of minced garlic, and some hot pepper flakes, and shoved the pan under a hot broiler until the cauliflower was a little charred. It was okay. I thought it would be exciting, but it was just kind of hot. I forgot to take a picture, but you can probably imagine.
THURSDAY
Pizza and birthday cake
A sleepover party with I don’t even know how many little nine-year-olds. Guess what? They were so much better behaved than the three high school kids who slept over the night before. Land.
This party was a pirate party. We’ve thrown a lot of parties, and my greatest tip is: Have a few bucks to spare so you can just run out and buy a bunch of crap right before the party. I spray painted a skull and crossbones on a plastic tablecloth and blew up balloons, and that was decorations.
I cut a watermelon into a pirate ship full of fruit salad, which is honest to goodness not that hard if you stay calm. Look at the little carrot cannons! The girls supplied little clay mermaids to lounge here and there.
You cut the melon in half lengthwise and slice the fruit in the bottom like a grid and scoop it out with a big spoon. Then scoop out the top rind and trim it into a few sail shapes, and put it together with wooden skewers for masts. I had to put some extra shell bits in the bottom to anchor the skewers. I also cut holes in the side for baby carrot cannons, and taped a little flag to the top. In other lifetime, I’ll go nuts with scrolling and scrimshaw and little flags and spars and rope ladders, but not this lifetime.
Then I made a treasure chest cake! Sort of!
It looks a little bit like a clam eating Oreos, but it also looks a little bit like a treasure chest, don’t you think?
I made a double recipe, and used about 1/4 of the batter to make a round base, which I frosted and then sprinkled with crushed graham cracker for sand (pirate sand). Then I poured the rest of the batter into a large loaf pan, to make the chest. When it was cool, I sliced the rounded top off for a lid, and frosted the bottom.
I used gold food grade spray (affiliate link!) to make gold coins out of Oreos. I have no idea why I didn’t use yellow Oreos, but I didn’t. (There were also gluten free cupcakes, and I topped them with GF chocolate chip cookies sprayed gold, to be gold nuggets, I guess.
Piratey! It took two cans of spray to cover all the cookies on both sides.) Then I arranged the coins on the bottom/chest part of the cake with a plastic necklace, put the top “lid” back on, and frosted that.
Then I added the trim.
If I had had more time, I would have mixed different shades of chocolate frosting together to make the chest look like wood, and I would have used chocolate chips for the rivets. Next time! I thought it turned out well, though, and the birthday girl was pleased.
The kids made their own pizzas. This is a great party activity, as it’s both project and meal.
Everyone had a red pirate head scarf ($1 each at Walmart) and an eye patch (which I bought in bulk here – affiliate link!). To make pirate scarves, fold the kerchief into a triangle. Lay it over the head, fold the two side corners in, tucking in the folds that makes, and tie a knot at the nape of the neck. Works best for kids without a cubic yard of curly hair.
They played “walk the plank” down by the stream. I don’t know what that entails, but everyone did come back.
FRIDAY
Blintzes and grits
Yep, that’s what we had. As befitted such a meal, I didn’t take any pictures.
***
So here’s the carb counts, more or less:
Chicken apple sandwiches:
Sourdough bread – 23 carbs per slice – 46 for sandwich
Chicken 0
Bacon 0
Honey Mustard dressing – 6 carb per 2 tablespoons
alternate:
Mustard – 0
Mayonnaise – 0
Spicy fries – 21 carbs per 14 fries
Ketchup – 10 carbs per two tablespoons
***
Chicken quesadillas:
Pueblo Lindo large burrito size tortilla: 34
Chicken with olive oil, cumin, pepper, salt, chili powder: negligible
Cheddar cheese: negligible
Cheddar cheese: negligible
jalapenos: doesn’t want
scallions: doesn’t want
Clancy’s restaurant style tortilla chips: 14 chips, 38 carbs
salsa: doesn’t want
sour cream 2 Tbs: 2
4 medium-large strawberries: 4
orange cream bar: 17
___
total: 95
***
Pork ramen:
1 package Top Ramen, chicken flavor: 26
Pork cooked in olive oil and sesame oil: 0
soft boiled egg: 0
one 7″ carrot and 1 mini cuke, pickled in vinegar and sugar: 10
one 7″ carrot and 1 mini cuke, pickled in vinegar and sugar: 10
scallions: 1.1 per scallion
(sauteed mushrooms, 4 medium sliced: 2.4)
(sauteed mushrooms, 4 medium sliced: 2.4)
spinach: 1.1 per cup, raw
sesame seeds: .7 per teaspoon
(soy sauce: .8 per Tbs.)
sriracha sauce:
sriracha sauce:
iced tea: 34 grams per two cups of Lipton lemonade/iced tea mix
***
Stuffed shells:
- 2 32-oz tubs of ricotta cheese, approx 8 cups: 45 per container, 90 total recipe
- 8 oz grated Parmesan cheese: 0
- 4 eggs: 0
- 1 Tbs garlic powder: 7
- 2 Tbs dried basil: 4.2
- 2 tsp salt: 0
1 tsp pepper: negligible
4 cups shredded mozzarella cheese: 16 - Makes about 9 cups cheese filling: 117.2 total
2 boxes of Jumbo Shells, 12 oz each: 246 per box, - carbs in six shells:
41 g per six pasta shells
Reggano marinara sauce, 1/2 cup (divided top and bottom): 13
cheese filling, i cup: 13.02
_______
67.2 per six shells
salad made of iceberg, spinach, and greenleaf lettuce: 2 c, about 2 carbs
1 Tbs balsamic vinegar: 2.7
1 Tbs balsamic vinegar: 2.7
TOTAL MEAL: 71.9
***
Pizza and cake:
260 total ball of Portland Pie white dough
1/4 of a pizza:
65 carbs for 1/4 ball pizza dough
1/4 cup Hunts sauce: 5.5
1/2 cup shredded cheese: 2
1/4 cup Hunts sauce: 5.5
1/2 cup shredded cheese: 2
72.5 for 1 mini pizza
cupcake:
1 of 12 Live GF yellow cake : 37
frosting:20
oreo: 866138.5 total meal
1 of 12 Live GF yellow cake : 37
frosting:20
oreo: 866138.5 total meal
***
Blintz and grits:
blintz 13
grits, 3 Tbs: 29
apple: 15
granola bar: 19
milk, 2 cups: 24
—–
100
milk, 2 cups: 24
—–
100
Think globally, like the Church, and vaccinate
I used to be hesitant about vaccines. I defiantly told my pediatrician that I’d “done my homework” and wouldn’t be needing about half the vaccines on the list. I didn’t think my particular kids were at risk for these diseases, and so I didn’t think my kids should have to get jabbed. Pretty simple.
Now, however . . .
Crap speaks to crap: Conjoined twins in liturgical music
As a bona fide music snob, I’ll open by sheepishly admitting that I kind of like the Dan Schutte’s “Gloria.” Yes, the My Little Pony one. It’s not very good music, but it’s fun to sing, and it’s cheerful, which, mysteriously, not all Glorias are.
If you missed the fun when it came out, here’s the Gloria side by side with the MLP song:
I feel pretty strongly about lousy church music, but I also feel pretty strongly that, when there’s nothing you can do about the music, that’s your signal to be glad the sacraments are efficacious no matter how many banjos are present.
However, I woke up this morning mit brennender sorge about “Shepherd Me, O God.” Specifically, in my head it kept merging in and out of a song which I believe to be its aesthetic equal: “I’m Moving On” by Yoko Ono. Have a listen:
and here’s its spiffy little twin:
EH? EH? And yes, this is the one where she makes that coughing bird noise at the end! Haugen, take note.
Speaking of moving on, here’s “Come Sail Away” by Styx:
and HERE is its soulmate, “We Are Called”:
But wait, there’s more! “Pure Imagination” sounds like this:
which, if you’re patient, melds seamlessly with this:
What else? How about “Gather Us In”
which is clearly keeping a secret “Wreck of the Edmund Fitzgerald” locked up in the attic?
Now we’ll switch things up a bit and start with a small little turd of a worship song: “Lord Reign In Me”
and here’s what happens when you write this same song, but not turdly:
In conclusion, I’d like to point out that “Go Make a Difference”
is almost indistinguishable from this:
and I would be happy to sing it at Mass. Because it speaks to me! Who are you to say that it doesn’t belong at Mass, if it speaks to me? Pbbbbbbt.
Image: Public Domain, https://commons.wikimedia.org/w/index.php?curid=490547
How do we help each other bear the cross?
We have no right to mutely point to the cross and let other people hang there alone. All humans must suffer, but all humans must also help each other bear that suffering.
Read the rest of my latest for The Catholic Weekly?
Image: Detail of Fifth Station of the Cross by Sieger Koder, “Folly of God” series
What’s for supper? Vol. 124: We put the bap in bibimbap
Another week under our belts, literally! Here’s what we had. At the end of the post, I’ll list the carb count for each meal, more or less.
SATURDAY
Bagel sandwiches with egg, cheese, and sausage
An easy, agreeable meal for yet another miserable, rainy, snowy, unreasonable day, which the menfolk spent climbing around on the roof to satisfy the insurance company.
SUNDAY
Bibimbap
Such a stupendous meal. The night before, I took a pork loin and cut it as thinly as I could, then set it to marinate with some prepared gochujang sauce. Sadly, I had no plain gochujang (which I have since rectified. Affiliate link!), so the flavor wasn’t as intense as I wanted. Then I browned up the meat in some olive oil while the rice was cooking.
I also set out the following dishes:
Sliced mushrooms sauteed in olive oil with soy sauce
Spinach sauteed in olive oil
Bean sprouts
Plain and sriracha-flavored sesame seeds
Wasabi sauce
Gochujan sauce
Soy sauce
Quick-pickled sliced carrots and mini cucumbers
I meant to add sesame oil to the sauteed foods, but I forgot.
Everyone put rice in their bowls and then added as many ingredients as they wanted, then reported to me for a fried egg on top.
To make the pickled vegetables, I sliced the mini cucumbers thin and used the wide slot of the vegetable grater to make carrot strips. (I need a food processor!) I covered them with white vinegar and stirred in about half a cup of sugar, covered it, and let it sit all day. I did this in the morning, and they were nice and zippy by dinnertime. The kids love these.
Bibimbap is just a giant bowl of savory wonderful happiness with little treats all through it.
Once you get down to the rice, you just keep adding more ingredients in different combinations. Or at least I do!
MONDAY
Beef barley soup, hot pretzels
This is one of the most frustrating parts about relearning how to cook while keeping track of carbs: I can’t eyeball stuff like soup anymore; and if I happen to have weird ingredients on hand, I’ll have to recalculate the carbs all over again next time. Oh well. In the old days, if someone had T1 diabetes, the only treatment available was to restrict calories, and sometimes people would die of starvation instead of diabetes. So boo hoo, I have to adjust my soup recipe.
Here’s the recipe I came up with:
Cover the bottom of the pot with olive oil and saute one diced red onion, 1 Tbs minced garlic, and two diced carrots.
When they begin to soften, add beef trimmed and cut into bite-sized pieces (I think I had about 2.5 pounds).
When beef is browned, add 2 small cans of diced tomatoes with the juice, and 1 cup Shiraz, 5 cups of beef broth, and about twelve ounces of sliced mushrooms.
If you’re cooking on the stovetop, add 1/2 a cup of uncooked barley and simmer for about 40 minutes. I was using my Instant Pot, so I added the barley, sealed it, opened the vent, and set it for “soup,” then let it just cook itself the rest of the day. Add salt and pepper before serving.
I added some water, too, but this turned out to make it thinner than I wanted. It made a little less than a gallon of soup.
We also had hot pretzels, which everyone likes. Benny and Corrie were in charge of the salt, and their general approach is WOOHOOOO!
TUESDAY
Hot dogs, beans, cheezy weezies
Nothing to report.
WEDNESDAY
Terrible tahini chicken, rice, pineapple
I was sorrrrrt of following a recipe from the NYT? I was so thrilled because it said it was everyone’s favorite chicken thighs, and it only had five ingredients, and you just put the sauce on the chicken and cook it! So easy! No gathering purselane by moonlight or using special hand-braided cooking twine to whip the meat into tenderness before slowly poaching it over a steaming sea sponge while a bowl of fertilized quail eggs looks on. Of course, they did describe it as having a “salty, fungal deliciousness,” but that did not deter me.
Well, I couldn’t find miso for sale. I did a quick inquiry in the supermarket and discovered that there’s no real substitute for miso, which is fermented soybean paste, but sometimes people use tahini, so that’s what I got. And it said to use plain rice vinegar, not seasoned rice vinegar, but I used seasoned rice vinegar anyway, because Sim Sifton’s not the boss of me. And salted butter instead of unsalted.
WELL, that chicken wasn’t very good. It sure wasn’t. It came out of the oven looking intriguingly like a tray of toasted marshmallow thighs
and they tasted like . . . hot mealy peanut butter? And mud. Not great. Luckily, the chicken itself has no carbs, so Lucy just scraped the crap off the top, ate the chicken, and made up the carbs with some waffles or something.
We had white rice and fresh pineapple on the side.
And now there’s a giant platter of rejected chicken hulking in the fridge making me feel bad.
THURSDAY
Cheese pizza
Did I mention that this week was spirit week? That’s when the school drums up energy and excitement by making parents make fourteen quick stops to Walmart, and the kids can go to school disappointed and angry and slightly loopy on pink hairspray fumes. There’s color day, dress-up or twin day (when you dress up as twins with someone else. One of the kids decided to dress up as Dipper from Gravity Falls, because he is a twin. We let it ride), crazy hair or hat day, favorite character day, and of course pajama day.
So Thursday was character day, and dear sweet Benny wanted to be Amelia Bedelia. Here she is:
So I’m making the pizzas, and we calculated that Lucy could have three pieces, which is a quarter of a large pizza. I thought it would be funny to let her have it in a big slab, rather than cutting it up; so I let everyone have a big slab. Same amount of pizza, of course, just not cut into individual slices. Lucy (here dressed as Tonks, sort of) thought this was moderately amusing:
Guess which kid was upset because she only got one piece of pizza instead of three? That’s right, the one dressed up as Amelia Bedelia. File under “things any halfwit could have anticipated.” We gave her extra pizza, and yes, I promised her a lemon meringue pie at some point, so she’ll keep me around.
FRIDAY
Sourdough grilled cheese, salad
Haven’t worked out the carbs yet. I’m stalling. We had a bit of a scare yesterday. A combination of too many sugary carbs without enough fiber and fat, a slightly weird meal schedule, and extra running around, and Lucy’s blood sugar kept dropping and dropping, even after she ate dinner. So, BOO DIABETES. Boo. Argh. We did finally get her stabilized, but it was scary. But we’ll figure it out.
And now for the carb counts!
Last week I posted before I had worked out the carbs for mac and cheese, but I have them now, so I’ll include them here.
If you’re using these recipes to work out your own carb-counting diet, please note that carb counts can vary by brand, especially in things like sauces, so caveat comendenti, or something. Most of the ingredients I use are from Aldi, FYI. Right now, Lucy’s dinner carb target is 95 grams. If she falls short, we make it up with odds and ends. If she goes over, we give her extra insulin. I try to make low carb dinners on weekends so she can have dessert without going too far over the target.
THE CARBS
Bagel, egg, cheese, sausage sandwiches:
L’Oven Fresh everything bagel: 52
fried egg: 0.6
butter: 0
Breakfast Best maple flavor sausage patty: 3
Happy Farms white American cheese singles, 1 slice: 2
Happy Farms white American cheese singles, 1 slice: 2
total: 57.6 carbs
***
Bibimbap:
I didn’t work out the carbs for this whole meal, because Lucy only wanted rice, pickled veg, and an egg. Here are those numbers:
rice 1 cup cooked: 45 g
one carrot and one mini cuke, pickled in vinegar and sugar: 10 g (this was hard, because it was pickled with sugar, but how much actually got into the vegetables? I just had to take a guess)
egg: 0
***
Beef barley soup and hot pretzel:
olive oil: 0
medium red onion:11
1 Tbs minced garlic: 3
salt: 0
ground pepper, 1 tsp: 1.5
beef: 0
mushrooms 12 oz (about 20 small to medium mushrooms): 11
2 carrots, about 7 inches each: 12
beef broth: 5
1 cup Shiraz: 8
5 cups beef bouillon from Chef’s Cupboard cubes: 5
(3 cups water)
Happy Harvest diced tomatoes with juice, 29 oz (2 cans): 34
5 cups beef bouillon from Chef’s Cupboard cubes: 5
(3 cups water)
Happy Harvest diced tomatoes with juice, 29 oz (2 cans): 34
1/2 cup barley (uncooked): 74
Total: 159 carbs for about 14 cups of soup (almost one gallon)
11.36 carbs per cup of soup
11.36 carbs per cup of soup
Hot pretzels – Hannaford baked soft pretzels: 34 g each
***
Hot dogs, cheese puffs (she didn’t want beans)
2 hot dogs Classic Parkview brand: 8
2 Aldi buns: 46
2 Aldi buns: 46
2 Tbs ketchup: 10
Clancy’s cheese puffs: 1.5 cups: 17
Total: 81
***
Terrible tahini chicken:
tahini 1 cup: 64 carbs
chicken: 0
chicken: 0
butter: 0
4 Tbs honey: 68 carbs
rice vinegar: 2 Tbs 10 grams
____
Total recipe: 142 for 16 chicken thighs
each thigh: 8.88
rice vinegar: 2 Tbs 10 grams
____
Total recipe: 142 for 16 chicken thighs
each thigh: 8.88
Rice: 37 carbs per cup
Doesn’t like pineapple
Doesn’t like pineapple
***
Homemade cheese pizza with garlic crust:1 20-oz. ball of garlic pizza dough, Portland Pie Company : 520
1/2 cup Reggano traditional pasta sauce: 13
Happy Farms shredded mozzarella, 3 cups: 12
1/2 cup Reggano traditional pasta sauce: 13
Happy Farms shredded mozzarella, 3 cups: 12
Total 16 inch pizza: 545
12 pieces, each: 45.42
12 pieces, each: 45.42
136.26 for three pieces (1/4 of a pizza)
Note: This is high for pizza, considering how small the slices are. Either the garlic-flavored crust is especially carby, or the sauce is, or maybe I made a mistake. I dunno. Normally, you can figure that a slice of pizza is about 35 carbs.
***
Instant Pot mac and cheese:
I used this recipe, scaled up (which made a ludicrous amount of food. I won’t do that again! Double at most), and added buttered bread crumbs.
3 lbs macaroni : 1008
Burman’s hot sauce: 0
6 Tbs butter: 0
3 Tbs mustard: 0
3 c milk: 39
1 lb Happy Farms pre-shredded mild cheddar: 16
24 oz Happy Farms aged New York sharp cheddar: 0
1 lb Happy Farms pre-shredded mild cheddar: 16
24 oz Happy Farms aged New York sharp cheddar: 0
Total without breadcrumbs: 1063
Optional:
Hannaford Italian style bread crumbs: 1 cup, 80 g
butter: 0
Total with breadcrumbs: 1143